This decadent, gooey bite is a standout on The French Room Bar’s menu. Chef Michael Ehlert folds ham and Gruyère into a basic country bread dough and bakes it in a mini loaf pan. He then slices the mound across the top and pipes in Mornay sauce. The finish: two slices of Jambon de Paris and a spoonful of cherry compote. The dish might take inspiration from the classic French staple, the croque-monsieur, but this is in no way your average ham and cheese sandwich.
Jambon de Paris